Fall Apple Salad

Serves 6

Fall flavors can be combined in many ways. Spicy nuts, juicy apples and an earthy cheese add a nice twist to this salad.


  • ¼ cup Greek yogurt
  • 3 teaspoons apple cider
  • 1 teaspoon balsamic or red wine vinegar
  • Salt and pepper to taste
  • 1 pound baby spinach
  • 1 apple, sliced thin (coat in lemon juice to prevent browning)
  • 1⁄3 cup dry cranberries
  • ½ cup gluten-free candied walnuts
  • 6 ounces blue cheese or gorgonzola


Combine the dressing ingredients in a bowl and whisk. Set dressing aside while preparing salad.

In a large bowl toss greens, apples and cranberries. When ready to serve, add the dressing slowly to the greens and gently combine. Then plate the greens and top each with a portion of the nuts and cheese.

Nutrition Analysis: 230 cal, 14 g fat, 20 mg chol, 490 mg sodium, 17 g carbs, 3 g fiber, 12 g sugar, 10 g protein.

Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.co